I feel like I am kind of obsessed with big insane salads lately- like check this, this and this out. It’s what I want at every meal (well, huge superfood salads and then also like a whole cake topped with caramel, cookies and chocolate truffles- but that’s a whole other story).

But I do have to say, even without the chocolate I am kind of in superfood heaven with this particular big insane salad.

The crispy seared sesame seed crust on the hot tender salmon paired with cool and refreshing watercress is awesome. But the crunchy and sweet and savory veggies and mango bring excitement, flavor and color to the salad and the zesty ginger vinaigrette ties everything together. It’s so seriously good.

Make this for lunch or even for a fancy date night dinner and you will have happy people all around! Hope you enjoy!

Seared Salmon and Avocado Salad with Ginger Vinaigrette

Author: Heather Christo

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 2

Ingredients

For the Salmon:

8 ounces of salmon cut into two 4 ounce filets

kosher salt

2 tablespoons black sesame seeds

2 tablespoons toasted sesame seeds

1 tablespoon olive oil

For the Salad:

1 bunch fresh watercress

1 cup fresh cilantro leaves

1 cup cooked edamame

1 cup mango, small diced

1 cup English cucumber small diced

1 half avocado, small diced

1 large shallot, minced

Nanami Togarashi (Asian chili powder)

For the Ginger Vinaigrette:

1 clove garlic

2 inches of ginger, peeled and diced

1 tablespoons honey

¼ cup rice wine vinegar

3 tablespoon vegetable oil

kosher salt

Instructions

Combine the sesame seeds on a small dish. Sprinkle the salmon filets with kosher salt and then push the salmon down into the seeds forming a thick crust on the fish.

Heat a nonstick pan or griddle over high heat. Add the oil to the pan and then add the fish, seed crust down. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.

On a large platter arrange the watercress, edamame, cucumber, mango and shallot.

In the jar of a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.

Top the salad with the salmon and drizzle everything with the ginger vinaigrette. Sprinkle with the Nanami Togarashi if available.

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I feel like I am kind of obsessed with big insane salads lately- like check this, this and this out. It’s what I want at every meal (well, huge superfood salads and then also like a whole cake topped with caramel, cookies and chocolate truffles- but that’s a whole other story).

But I do have to say, even without the chocolate I am kind of in superfood heaven with this particular big insane salad.

The crispy seared sesame seed crust on the hot tender salmon paired with cool and refreshing watercress is awesome. But the crunchy and sweet and savory veggies and mango bring excitement, flavor and color to the salad and the zesty ginger vinaigrette ties everything together. It’s so seriously good.

Make this for lunch or even for a fancy date night dinner and you will have happy people all around! Hope you enjoy!

Seared Salmon and Avocado Salad with Ginger Vinaigrette

Author: Heather Christo

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 2

Ingredients

For the Salmon:

8 ounces of salmon cut into two 4 ounce filets

kosher salt

2 tablespoons black sesame seeds

2 tablespoons toasted sesame seeds

1 tablespoon olive oil

For the Salad:

1 bunch fresh watercress

1 cup fresh cilantro leaves

1 cup cooked edamame

1 cup mango, small diced

1 cup English cucumber small diced

1 half avocado, small diced

1 large shallot, minced

Nanami Togarashi (Asian chili powder)

For the Ginger Vinaigrette:

1 clove garlic

2 inches of ginger, peeled and diced

1 tablespoons honey

¼ cup rice wine vinegar

3 tablespoon vegetable oil

kosher salt

Instructions

Combine the sesame seeds on a small dish. Sprinkle the salmon filets with kosher salt and then push the salmon down into the seeds forming a thick crust on the fish.

Heat a nonstick pan or griddle over high heat. Add the oil to the pan and then add the fish, seed crust down. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.

On a large platter arrange the watercress, edamame, cucumber, mango and shallot.

In the jar of a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.

Top the salad with the salmon and drizzle everything with the ginger vinaigrette. Sprinkle with the Nanami Togarashi if available.